Active time: 25 mins | Total time: 1 hr 5 mins | Servings: 6 | Serving Size: 1 slice
This quiche is packed with sweet wild mushrooms, spinach, and savory Gruyere cheese. It’s incredibly easy to whip up using just a few simple ingredients and ready in a cinch. This healthy vegetarian quiche is excellent to serve for breakfast or brunch. Also, perfect to enjoy during lunch with a light salad on the side.
Ingredients
6 large eggs
2 tbsp extra-virgin olive oil
1 ½ c. thinly sliced sweet onion
8 oz. sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms
1 tbsp thinly sliced garlic
5 oz. fresh baby spinach (about 8 cups), coarsely chopped
¼ c. whole milk
¼ c. half-and-half
1 tbsp fresh thyme leaves, plus more for garnish
1 tbsp Dijon mustard
1 ½ c. shredded Gruyere cheese
¼ tsp salt
¼ tsp ground pepper
How to make Spinach & Mushroom Quiche
Ready the oven to 350 degrees F. Using cooking spray, grease a 9-inch pie pan and set aside.
Heat the oil in a large skillet over medium-high heat. Once hot, add the mushrooms and saute for about 8 minutes until brown and tender. Then, add the garlic and onion. Continue to cook for another 5 minutes or until the onion is translucent and the garlic is fragrant, stirring often.
Toss in the spinach and cook for another minute until wilted. Take the pan off the heat when done.
Place the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl. Mix well until blended.
Into the mushroom and cheese mixture, transfer the egg mixture. Then, place everything into the prepared pie pan.
Place in the preheated oven and bake for about 30 minutes or until the top of the pie is golden brown.
Take the pie out of the oven when done and allow it to sit for about 10 minutes. Before serving, garnish with some thyme.
Enjoy!
Nutrition Facts:
Per Serving: 276.6 calories; protein 17.1g 34% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.2g; fat 20g 31% DV; saturated fat 8.2g 41% DV; cholesterol 220.2mg 73% DV; vitamin a iu 2126.7IU 43% DV; vitamin c 10.8mg 18% DV; folate 39.1mcg 10% DV; Calcium 357.8mg 36% DV; iron 2mg 11% DV; magnesium 41.8mg 15% DV; potassium 289.1mg 8% DV; sodium 442.5mg 18% DV; thiamin 0.1mg 9% DV.
Spinach & Mushroom Quiche Is As Simple As It Gets
Ingredients
- 6 large eggs
- 2 tbsp extra-virgin olive oil
- 1 ½ c. thinly sliced sweet onion
- 8 oz. sliced fresh mixed wild mushrooms such as cremini shiitake, button, and/or oyster mushrooms
- 1 tbsp thinly sliced garlic
- 5 oz. fresh baby spinach about 8 cups, coarsely chopped
- ¼ c. whole milk
- ¼ c. half-and-half
- 1 tbsp fresh thyme leaves plus more for garnish
- 1 tbsp Dijon mustard
- 1 ½ c. shredded Gruyere cheese
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
- Ready the oven to 350 degrees F. Using cooking spray, grease a 9-inch pie pan and set aside.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the mushrooms and saute for about 8 minutes until brown and tender. Then, add the garlic and onion. Continue to cook for another 5 minutes or until the onion is translucent and the garlic is fragrant, stirring often.
- Toss in the spinach and cook for another minute until wilted. Take the pan off the heat when done.
- Place the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl. Mix well until blended.
- Into the mushroom and cheese mixture, transfer the egg mixture. Then, place everything into the prepared pie pan.
- Place in the preheated oven and bake for about 30 minutes or until the top of the pie is golden brown.
- Take the pie out of the oven when done and allow it to sit for about 10 minutes. Before serving, garnish with some thyme.
- Enjoy!
